Introduction to hand-brewed coffee: why do you choose individual coffee beans? introduction to hand-brewed coffee beans

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There are different reasons for personal exposure to coffee, and most people should start with physical needs, perhaps a cup of coffee to awaken the brain in the morning or boost the fighting power in the conference room in the afternoon. However, when the desire for coffee shifts from a purely physical need to a more formal one, what we want is not just caffeine, but that every mouthful we drink is pleasant.

Therefore, when we want to drink a cup of coffee, we choose a coffee bean, decide the scale, choose a filter cup, keep calm and then pour water steadily, to observe the interaction and rendezvous between powder and water. Just a few minutes from steaming to stirring to filtering the last drop of coffee is why we want to share hand-made coffee with you.

Before cooking:

a. About hand-brewed coffee beans

In the introduction of coffee beans provided to us by the roaster, we need to pay attention to the baking degree.

The light degree means that the flavor of the bean is partial to the flower and fruit flavor, the acidity is obvious, it is easy to be extracted insufficiently, and the taste of grass appears; moderate, which means that the taste of coffee beans gradually changes from sour to bitter, while the taste of caramel and nuts are iconic features. Deep baking will be more popular with people who like bitterness, with less acidity, but dark chocolate, baked nuts, smoke and other flavors are prominent, and have high alcohol thickness, but it is also easy to over-extract, giving rubber and wood flavor the upper hand.

Although hand-brewed coffee uses individual coffee beans, it is impossible to choose mixed beans. The final taste of hand-made espresso beans will be more like a cup of American coffee that you often drink.

The freshness of coffee beans is also important. Generally speaking, coffee beans are selected within five to thirty days after the roasting date, and five to fifteen days after baking is the best taste period for coffee beans.

b. About utensils

For hand-brewed coffee, the main utensils include: bean grinder, hand pot, filter cup, filter paper, thermometer and weighing.

Bean grinder: the editor believes that, if not for enthusiasts, less than a thousand bean grinders are enough to meet the household needs of most people.

For the difference of the bean grinder, you only need to understand the characteristics of different blades: the coffee powder ground by the flat knife grinder is flaky, the area of contact with water is larger, and the flavor and aroma can be extracted in a short time; the coffee powder ground by the cone knife grinder is uniform, but the extraction rate is low, and the corresponding extraction time needs to be prolonged. The ghost tooth bean grinder is highly accepted by the public because the coffee powder that can be ground produces less fine powder, and the taste of the coffee liquid is clean and full.

Hand flushing pot: it is a good pot to make it easy for you to steadily control the flow of water when brewing.

Filter cup: different filter cups eventually show different flavor directions. Xiaobai can start from the cake cup, and then move on to the cone filter cup. The cake filter cup has a high fault tolerance rate, and the final coffee taste is sour and bitter, and the thickness of the coffee is mellow.

Filter paper: in order to avoid the smell of pulp, it is recommended that you use bleached filter paper.

Said: used to better control the powder-to-water ratio. If you don't have the timing function, you can use the timer of your phone as OK.

When making and cooking:

a. About making and cooking

The thickness of coffee has a lot to do with the ratio of water to powder, and the presentation of coffee flavor has a lot to do with the degree of grinding and time. The balanced extraction of sour, bitter and sweet pays attention to the control of water temperature.

So, if you like a stronger flavor, you can use the 1:14-1:15 powder-to-water ratio; for lighter flavors, or for deep-roasted coffee beans, you can choose the 1:16-1:18 powder-to-water ratio.

Different coffee beans have different extraction parameters, so you should refer to the suggestions given by the baker and adjust them according to your own taste. You can adjust only one of several variables at a time, of course, you can also read the articles we have published before.

b. About the current

In addition to the parameters, another important concern is the control of water flow. At the beginning of learning, the current does not have to be too fine. Because the fine water flow will lengthen the extraction time, and too long extraction time will lead to excessive extraction of coffee; but too thick water will cause the coffee powder to wash away directly, and the water will fall directly through the filter paper, resulting in insufficient extraction.

The control of water flow pays more attention to the uniformity of the thickness of hand-brewed coffee from the beginning to the end. When injecting water, the water flow is generally controlled to take the center of the coffee powder as the first falling point, and to inject water outward in the shape of a concentric circle. The water flow should not be thick and thin, which will cause uneven extraction of coffee.

After cooking:

a. About containers

Some people like porcelain, some like glasses, and others like to use stainless steel tea pots. No matter what material is used in the cup, first of all, it must be clean, and secondly, it is best not to choose a cup that produces a peculiar smell in case of heat. Some cups with a strong sense of design and unique appearance can add a lot of ritual to life.

However, before filling the coffee liquid, it is recommended to use hot water to warm the cup. The hot water after the warm cup can be used to clean the filter cup and sharing pot. But if you do not choose to use the sharing pot, but sit the filter cup directly on the cup, then you might as well use more hot water to warm the cup when wetting the filter paper.

b. About tasting

The last step is also the most enjoyable step.

Smell the fragrance

Shake the cup lightly, smell the coffee, sometimes you will smell the flowers and tropical fruits, sometimes the coffee has a strong nutty, spicy and chocolate aroma. Of course, you sometimes smell the aroma of grass and vegetables, which means that your coffee is underextracted; on the contrary, when you feel the charcoal-roasted leather, scorched aroma, there may be excessive extraction; but you smell old newspapers and moldy, then this cup of coffee may be mixed with moldy beans.

Taste it.

In coffee, acid is not a bad thing. It is fruit acid with the aroma of apple and lemon. It stimulates saliva secretion and creates a juicy feeling. But if you taste unbearable acidity in your mouth, you can adjust the parameters to correct the taste.

The caramelization reaction and Maillard reaction produced during coffee roasting will not only bring bitterness to the coffee, but also produce sweetness. We usually feel the sweetness of sugar, caramel or brown sugar in the middle and end of the taste, making a cup of coffee taste full and layered. Bitterness is the most important feature of coffee, sometimes you will feel the taste of bitter almonds, sometimes it is like dark chocolate, and sometimes it is as faint as malt in beer.

Taste back to sweet

At the end of a sip of coffee, there are still details worth tasting, and the tip of the tongue often feels the reverberation of fragrance. Coffee beans of high quality native to Ethiopia, such as Huakui, often have an aftertaste of roses and strawberries between their lips and teeth, while coffee beans with high mellow thickness also leave an aftertaste of cream and caramel. Sometimes, there is a strong sense of sweetness on the tip of the tongue after drinking coffee.

We all wonder why I can't taste so much flavor. In fact, sometimes the flavor of coffee is strong, and sometimes it is very weak, then the time has come to test a foodie level. The more food you eat, the more flavor you remember, and the more coffee you taste.

In life, coffee is a pastime, hand brewing is also a relaxed and pleasant thing, we do not need too much dogma to restrain, just make a cup of coffee that we think tastes good.

Brand recommendation of hand-made coffee beans

Qianjie coffee roasted single hand-made coffee beans are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the average price is about 80-90 yuan. According to the calculation of 15 powders per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 6 yuan per cup, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com